The wee ones have been enjoying their Saturday mornings lately (and granted, I have, too). We rediscovered our love for scones, and I’ve been adapting my recipe to be dairy free for Little Miss.
Of course, the *real* recipe has butter and milk, and that’s what I’m posting. I can vouch for the fact that they’re just as good when they have substitutes though. I even brought them to the tailgate for the Northwestern game where they were inhaled. And that was a good eight hours later.
Super easy, quick enough that hungry wee one can help me make them and wait for them to finish baking before demanding food – yum!
Super Easy Scones
1 1/2 c flour (I’ll do a mix of whole wheat and regular plus ~1/2 c additional wheat germ but totally optional)
1/4 c sugar
1 T baking powder
1/2 t salt
1 1/4 c old fashioned oats
1/2 c (or more) dried fruit — raisins, cranberries, cherries, chocolate chips, whatever — our scones are best with dried cherries and chocolate chips, just sayin’
1/3 c milk
10 T butter (melted)
1 t vanilla
Mix the flour, sugar, baking powder, and salt together. Add the oatmeal and fruit and mix again.
Mix together the butter, milk, egg, and vanilla and whisk really well. Add the wet ingredients into the dry ingredients and stir until JUST mixed. Do not overstir (or you’ll start to get the hockey puck effect).
Dump the scone mixture out onto a sil pat or other non-stick type surface (wax paper, floured countertop, etc) and use your hands to form it into a circle about 1/2″ tall. Use a board scraper or knife to cut them into triangles (8 pieces). Separate the triangles into a non-stick surface (sil pat or parchment paper) on a cookie sheet. They won’t rise hugely, but you want some space so they cook all around.